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For foodies heading to Israel, you will be pleasantly surprised by the abundance of fresh produce available year-round; whether you are going out for a elegant chef’s meal, heading to the shuk to collect your own delicacies, or even stopping for some delicious street food. Here is a list of what to look for in season while you’re tasting your way through the country’s delicious offerings.
Winter Must-haves: Chestnuts, grapefruit, persimmons, pomegranates, pomelo, quince, strawberries, beets, butternut squash, cauliflower, eggplant, fennel, Jerusalem artichoke, kohlrabi, leeks, pumpkin, sweet peppers, sweet potatoes (batata), and swiss chard (mangold).
Spring Must-haves: Avocado, bananas, cherry tomatoes of all colors, including yellow and orange, plus the watermelon versions which are striped, clementines, dates, garlic (peak season), melons, oranges, papaya, passion fruit (granadillas), pears.
Green and red grapes, cherries, lychee, peaches, plums, nectarines, watermelon, prickly pears (sabras), asparagus, beets, broccoli, carrots, corn, cucumbers.
Fall Must-haves: Apples, Asian pears, carambola (star fruit), guavas, kiwi, mangoes, oranges, papaya, persimmons, pineapple, carrots, corn, courgettes, cucumbers, eggplant, fennel, garlic, Jerusalem artichoke.
Herbs all year round: Basil, celery, chives, coriander, dill, flat leaved parsley, leeks, mint (locally known as ‘nana’), spring onions, sprouts, thyme.
Beloved Middle Eastern Spices and Herbs: Zaatar, aniseed, hawaij, baharat, bay leaves, carob, kimmel (caraway), cardamon, cumin, fennel, saffron, sage, sumac and turmeric.